Chewy Lemon Ginger Cookies {AIP}




If you follow me on Facebook, you are probably already tired of hearing me talk about my awful morning sickness. Guys, I am quite ill. Severe food aversions, fatigue, headaches. Food aversions have made it near impossible to eat the nourishing diet that I know any pregnant woman should be eating. So, I'm just doing the best I can. For the time being, that's gluten free and as much AIP food as I can manage. I'm also doing just about everything I can to reduce nausea- ginger, b-vitamins, magnesium, essential oils, Sea-Bands, etc. I made these cookies right after my morning sickness began in an effort to get some AIP friendly calories in me, while also trying to reduce the nausea. 


I've made a ginger snap similar to this, and have gotten lots of positive feedback for it. However, with this recipe I changed it up a bit for a softer texture and a more colorful flavor. It's still simple and easy to prepare, and most importantly- AIP. 

    Ingredients
  • 1 green (or slightly yellow) plantain
  • 1 cup of dates (soaked overnight, or steamed until softened)
  • 2 cups of organic shredded coconut
  • 2.5 tablespoons of fresh, organic ginger {finely grated)
  • 1.5 tablespoons of organic lemon zest (finely grated)
  • 1/4 teaspoon of sea salt

1. Preheat oven to 375 degrees. 

2. Begin with softened dates. You can achieve this by either soaking them over-night, or steaming them for 5-7 minutes. Set aside. 

3. Puree plantain. You'll only need 1/2 cup of the puree. Store the rest of the puree in an airtight container in the refrigerator; you can use this amount as an "egg" in another appropriate recipe (like this one). 

4. In a blender or food processor, combine coconut, dates, plantain (only 1/2 cup of the puree!), ginger, salt, and lemon zest. Blend until you have a thick, sticky, cohesive dough.

5. Roll the "dough" out on parchment paper, until it is about 1/3" thick. Using a cookie cutter, or similar, cut out 3" in diameter cookies. Place on a parchment paper lined baking sheet. I came out with about 20 cookies. Bake for 25 minutes, or until the cookies begin to lightly brown around the edges.

Comments

  1. These look so beautiful & tasty! I love a baked good recipe with minimal ingredients. Thanks for your creativity :)

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    1. Thank you so much! I just check out your blog and I'm like "WHY HAVE I NOT SEEN THIS YET!?" Your AIP recipes look amazing, and I can't wait to a try a few of them. 1st on my to-make list is the rosemary-prosciutto stromboli. It looks/sounds amazing!

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    2. Haha I am pretty new to the community but I love creating new AIP recipes so we don't get bored eating hamburgers and lettuce buns! I <3 your site as well! Lmk how you like the recipe.

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  2. I remember being so sick with my first that I would have bought ANYTHING in the store if it appealed to me, no matter how unhealthy. Unfortunately, usually nothing looked appetizing. I hope you get over it soon, 'morning' sickness really stinks!

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  3. Hi Tyler. This recipe is featured as a reader favorite at this week's Paleo AIP Recipe Roundtable. You are a genius with plantains! Thanks for linking up ~ please join us again.

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  4. I'm trying this now and the plantain isn't pureeing very well. Isn't it normal for it to be rather chunky and not creamy at all? Should I have boiled the plantain first?

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